Aleppo Pepper, also known as Halaby pepper, is a mildly spicy, fruity chile flake prized throughout Middle Eastern and Mediterranean cooking. With its deep red color, gentle heat, and rich, sun‑dried flavor, it brings a warm, savory brightness to countless dishes. Use with eggs, pasta, root vegetables, tomato-based dishes, and in baking. Heat Level 2,500 – 5,000 SHU Ingredients: Aleppo Chiles Country of Origin: Turkey Appearance: Small deep red pepper flakes Flavor Profile: Fruity, raisin-like flavor with an undertone of earthy cumin and lemony top notes Storage: Cool and dry, away from direct light Shelf Life: Minimum 12 months under optimal conditions

Savory, earthy, and gently spiced. This mild chili powder blend brings depth without the burn—crafted from sweet dried chiles, cumin, garlic, oregano, and a touch of paprika. It’s the flavor backbone of Tex-Mex and Southwestern cooking, ideal for those who love bold taste without fiery heat. Flavor Profile: Rich and smoky with warm spice and subtle sweetness Texture: Fine powder for smooth blending and even seasoning Best Uses: - Chili, tacos, and enchiladas - Spice rubs and marinades - Soups, stews, and beans - Roasted vegetables and snack mixes Bonus: A family-friendly staple—perfect for layering flavor in everyday dishes without overwhelming the palate. INGREDIENTS: Ancho, pasilla, paprika, garlic, onion and cumin Net wt. 2.6 oz

Domestic Paprika (85 ASTA) offers a bright, sweet pepper flavor with a vivid red color and a smooth, mellow profile. With an ASTA rating of 85, this paprika delivers excellent color value—ideal for adding rich, appetizing hue to dishes without overwhelming heat. Its naturally sweet, slightly fruity notes make it one of the most versatile and widely used spices in American kitchens. Perfect for rub blends, soups, stews, deviled eggs, roasted vegetables, rice dishes, and garnishing, this paprika enhances both flavor and presentation with ease. Ingredients: Paprika, Silicon Dioxide, Ethoxyquin (<100 ppm) Botanical Name: Capsicum anuum Country of Origin: United States Appearance: Red to reddish orange powder Flavor Profile: Sweet and miled with an earthy warmth Storage: Cool and dry, away from direct light Shelf Life: Minimum 12 months under optimal conditions

A clean, bright, slightly fruity dried chile with deep red color and mild heat. Ideal for sauces, marinades, stews, and signature house bases. Rehydrates quickly and blends smoothly, delivering consistent flavor and color in high‑volume production. Applications: sauces, stews, marinades, adobo, braises, salsas Profile: mild heat, fruity, earthy, bright red Use cases: rehydrate, blend, simmer, grind Format: whole dried pods for maximum flavor retention

Celebrate the bold, authentic flavor of the Southwest with our New Mexico Whole Dried Chiles. Grown in the sun‑soaked fields of New Mexico, these long, vibrant red pods offer a balanced heat and a naturally earthy, slightly sweet flavor that has become a cornerstone of regional cuisine. These chiles are ideal for making traditional red chile sauces, enriching stews, enhancing marinades, or adding depth to slow‑cooked dishes. Their smooth, rich flavor profile makes them a favorite for both home cooks and chefs seeking true New Mexican character. Hand‑selected and dried to preserve color, aroma, and quality, these whole chiles deliver the unmistakable taste of New Mexico heritage in every pod. Comfortably around 500–1,400 SHU, offering warm, earthy flavor with gentle heat rather than intense spice. Storage: Airtight container in a cool, dark place Shelf Life: 1-2 Years Country of Origin: USA, New Mexico

Deeply smoky, subtly sweet, and vibrantly red. This bold spice is made from ripe red peppers that are slowly smoked over oak wood and then ground into a fine powder. Unlike its hot counterpart, smoked sweet paprika delivers intense flavor without heat—just layers of earthiness and natural sweetness. Flavor Profile: Smoky, sweet, and mildly fruity with no burn Texture: Fine powder with a rich red hue Best Uses: - Paella, chorizo, and Spanish stews - Roasted vegetables, potatoes, and meats - Spice rubs, sauces, and marinades - Deviled eggs, hummus, and compound butters Bonus: A staple in Spanish cuisine—especially from the La Vera region—this spice adds depth and color without overpowering.

Bold heat in every flake. Made from sun-dried red chili peppers—often cayenne and serrano—these crushed flakes deliver a punchy, lingering spice that elevates everything from pizza to pasta. With seeds and skin included, the texture is rustic and the flavor unapologetically hot. Flavor Profile: Spicy, smoky, with a sharp kick Heat Level: Medium to hot (15,000–30,000 Scoville units) Best Uses: - Pizza, pasta, and stir-fries - Marinades and dry rubs - Pickling blends and sauces - Infused oils and vinegars - Spicy popcorn or roasted nuts